Dinner Recipes

Turkuaz Kitchen Birria Taco

Turkuaz Kitchen Birria Taco
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Turkuaz Kitchen Birria Tacos with Betül’s Tortillas are made with boneless chuck roast, guajillo chiles, garlic, onion, diced tomatoes, beef stock, flour, and cornflour. This easy Birria Tacos recipe creates a delicious dinner that takes about 2 hours to prepare and can serve up to 6 people.

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Turkuaz Kitchen Birria Taco Ingredients

For Betül’s Tortillas:

  • 1 Tsp Yeast
  • 3/4 Cup Warm Water
  • Pinch Of Sugar
  • 1+ 1-2 Cup Flour
  • 1/2 Cup Cornflour
  • 2 Tbsp Olive Oil
  • 1 Tsp Salt

For The Birria:

  • 4 Lb Boneless Chuck Roast
  • 2 Tbsp Olive Oil
  • 1 Large Onion
  • 4 Cloves Garlic
  • 3-5 Guajillo Chiles
  • 1 Cup Diced Tomato
  • 2 Cup Beef Stock Or Water
  • 1 Tsp Oregano
  • 1 Tsp Ground Cumin
  • 1 Tsp Chili Powder
  • 1/2 Tsp Black Pepper
  • Salt

For The Taco:

  • Mozzarella Cheese
Turkuaz Kitchen Birria Taco
Turkuaz Kitchen Birria Taco

How To Make Turkuaz Kitchen Birria Taco

Preparing Betül’s Tortillas:

  1. In a medium bowl, mix 1/2 cup warm water, yeast, and a pinch of sugar. Let it sit for 5-7 minutes until foamy.
  2. In a large bowl, combine flour, cornflour, olive oil, foamed yeast, remaining water, and salt. Stir and knead the dough until smooth (about 4-5 minutes).
  3. Cover the dough with a clean kitchen towel or plastic wrap. Let it rest for 15-20 minutes.
  4. Place the dough onto a lightly floured surface. Divide it into 12-14 equal pieces.
  5. Roll each piece into a circle about 6 inches in diameter.
  6. Heat a pan over medium heat. Cook each tortilla for 30 seconds on each side until lightly browned. Keep them warm in a tortilla warmer.

Preparing the Birria:

  1. Cover the guajillo chiles with warm water and soak for 15 minutes. Remove the seeds and set aside.
  2. Season the meat with salt and pepper.
  3. In a large pan or cast-iron skillet, heat olive oil over high heat. Sear the meat until golden brown on both sides. Transfer the meat to a pressure cooker.
  4. In the same pan, add a bit more oil. Sauté the chopped onions for 1-2 minutes. Add garlic, tomato, guajillo chiles, and spices. Sauté for another 1-2 minutes. Transfer this mixture to the pressure cooker.
  5. Pour beef stock or water into the pressure cooker and mix. Close the lid and cook at high pressure for 60 minutes.
  6. Carefully remove the lid. Optionally, transfer the meat to a cast-iron skillet and broil in the oven for 1-2 minutes for extra searing.
  7. Blend half of the birria broth using a blender.
  8. Shred the meat with a fork. Add the blended birria sauce to the shredded meat.

Assembling the Tacos:

  1. Place some shredded birria meat onto a tortilla.
  2. Sprinkle mozzarella cheese over the meat.
  3. Fold the tortilla and enjoy your delicious birria taco!
Turkuaz Kitchen Birria Taco
Turkuaz Kitchen Birria Taco

Recipe Tips

  • Properly Sear the Meat: Make sure to sear the meat until it’s golden brown on both sides before pressure cooking. This enhances the flavor and texture.
  • Blend Half of the Broth: Blending half of the birria broth creates a smoother, richer sauce to mix with the shredded meat.
  • Rest the Tortilla Dough: Letting the dough rest for 15-20 minutes makes the tortillas softer and easier to roll out.
  • Broil for Extra Flavor: After pressure cooking, broil the meat in a cast-iron skillet for a few minutes to get a crispy and flavorful crust.

What To Serve With Birria Taco

Birria Tacos go well with Mexican rice, refried beans, guacamole, or a fresh salad. They can also be served alongside salsa, sour cream, lime wedges, or pickled onions for a tasty meal.

Turkuaz Kitchen Birria Taco
Turkuaz Kitchen Birria Taco

How To Store Leftovers

  • Refrigerate: Store leftover birria and tortillas separately in airtight containers. Keep them in the fridge for up to 3 days.
  • Freeze: Place the birria in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

How To Reheat Leftovers

  • In The Oven: Preheat the oven to 350°F (175°C). Place the birria in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warm.
  • In The Microwave: Place the birria in a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway through.
  • On The Stove: Heat the birria in a skillet over medium heat for 5-7 minutes, stirring occasionally.

FAQ

Can I make the tortillas ahead of time?

Yes, the tortillas can be made a day in advance. Just store them in an airtight container at room temperature and reheat briefly in a skillet before serving to bring back their softness.

What’s a good substitute for guajillo chiles?

If you can’t find guajillo chiles, dried ancho or pasilla chiles are great alternatives. They have a similar mild heat and deep, earthy flavor.

Do I need a pressure cooker for the birria?

Not necessarily. You can simmer the meat on the stovetop or in a slow cooker—just expect it to take 3 to 4 hours for the chuck roast to become tender enough to shred.

Why blend only half of the birria broth?

Blending part of the broth gives the sauce a richer texture without losing the depth from the whole ingredients. It balances smoothness and chunkiness in the final meat mixture.

How do I keep the tacos from getting soggy?

Make sure to let any excess sauce drip off the meat before placing it on the tortilla, and use a hot pan to toast the folded taco briefly after assembling—it crisps up the outside perfectly.

Birria Taco Nutrition Facts

  • Calories: 450
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 2g
  • Sodium: 500mg

Try More Turkuaz Kitchen Recipes:

Turkuaz Kitchen Birria Taco
Print Recipe

Turkuaz Kitchen Birria Taco

Author: Betül Tunç Cooking Method:Pan Frying Broiling Cuisine:American Courses:Dinner
Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 30 minutesRest time: 20 minutesTotal time:2 hours 20 minutesServings:6 servingsCalories:450 kcal Best Season:Summer

Description

Turkuaz Kitchen Birria Tacos with Betül’s Tortillas are made with boneless chuck roast, guajillo chiles, garlic, onion, diced tomatoes, beef stock, flour, and cornflour. This easy Birria Tacos recipe creates a delicious dinner that takes about 2 hours to prepare and can serve up to 6 people.

Ingredients

    For Betül’s Tortillas:

    For The Birria:

    For The Taco:

    Instructions

      Preparing Betül’s Tortillas:

    1. In a medium bowl, mix 1/2 cup warm water, yeast, and a pinch of sugar. Let it sit for 5-7 minutes until foamy.
    2. In a large bowl, combine flour, cornflour, olive oil, foamed yeast, remaining water, and salt. Stir and knead the dough until smooth (about 4-5 minutes).
    3. Cover the dough with a clean kitchen towel or plastic wrap. Let it rest for 15-20 minutes.
    4. Place the dough onto a lightly floured surface. Divide it into 12-14 equal pieces.
    5. Roll each piece into a circle about 6 inches in diameter.
    6. Heat a pan over medium heat. Cook each tortilla for 30 seconds on each side until lightly browned. Keep them warm in a tortilla warmer.

      7. Preparing the Birria:

    7. Cover the guajillo chiles with warm water and soak for 15 minutes. Remove the seeds and set aside.
    8. Season the meat with salt and pepper.
    9. In a large pan or cast-iron skillet, heat olive oil over high heat. Sear the meat until golden brown on both sides. Transfer the meat to a pressure cooker.
    10. In the same pan, add a bit more oil. Sauté the chopped onions for 1-2 minutes. Add garlic, tomato, guajillo chiles, and spices. Sauté for another 1-2 minutes. Transfer this mixture to the pressure cooker.
    11. Pour beef stock or water into the pressure cooker and mix. Close the lid and cook at high pressure for 60 minutes.
    12. Carefully remove the lid. Optionally, transfer the meat to a cast-iron skillet and broil in the oven for 1-2 minutes for extra searing.
    13. Blend half of the birria broth using a blender.
    14. Shred the meat with a fork. Add the blended birria sauce to the shredded meat.

      15. Assembling the Tacos:

    15. Place some shredded birria meat onto a tortilla.
    16. Sprinkle mozzarella cheese over the meat.
    17. Fold the tortilla and enjoy your delicious birria taco!

    Notes

    • Properly Sear the Meat: Make sure to sear the meat until it’s golden brown on both sides before pressure cooking. This enhances the flavor and texture.
    • Blend Half of the Broth: Blending half of the birria broth creates a smoother, richer sauce to mix with the shredded meat.
    • Rest the Tortilla Dough: Letting the dough rest for 15-20 minutes makes the tortillas softer and easier to roll out.
    • Broil for Extra Flavor: After pressure cooking, broil the meat in a cast-iron skillet for a few minutes to get a crispy and flavorful crust.
    Keywords:Turkuaz Kitchen Birria Taco, Birria Taco Recipe

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